Crab Boil; blue crabs, crawfish, potatoes, corn and artichokes.

Actually, that should read Slidell eats, but you get the general picture. No, we didn't get to take a trip to Louisiana, but my parents did this weekend, and they were kind enough to rub it in with plenty of pictures. All of these delicious meals are home-cooked delicious favorites that everybody should be eating. My Aunt and her partner caught the crabs, and cooked the food. I only wish I had been there to enjoy it!

Just-caught blue crabs about to meet their fate

Creamy crab artichoke dip

I've never heard of such a problem, but it must exist. What do you do with leftover crab and artichokes from you crab boil? Make cheesy crab artichoke dip, of course!

Hot Crab and Artichoke Dip

Recipe adapted from Whole Foods Market:

http://www.wholefoodsmarket.com/recipe/hot-crab-and-artichoke-dip

Ingredients

1 (8 ounce) container lump crabmeat)
1 (14 ounce) can artichoke hearts in water, drained and coarsely chopped
1/2 cup diced red bell pepper
1 (8 ounce) package cream cheese
1/2 cup mayonnaise
4 tablespoons chopped fresh chives, divided
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
1/4 teaspoon sea salt

Directions

Preheat oven to 375 F. In a large bowl, break up crabmeat into slightly smaller pieces, feeling through mixture to make sure no shell pieces remain. Stir in artichokes and bell pepper and set aside.

Place cream cheese, mayonnaise, 3 tablespoons chives, lemon juice, Worcestershire and salt in the bowl of a food processor and pulse until just combined. Transfer to bowl with crab mixture and gently stir to combine. Spread into a 1-quart shallow baking dish. Bake until mixture is bubbling, about 30 minutes. Sprinkle with remaining 1 tablespoon chives and serve.

Muffuletta Sandwich; round loaf, salami, ham, mortadella, provolone, Swiss & olive salad.

The

muffuletta sandwich

has a big place in my heart probably because of the olive element. Deli meats and cheeses are combined with olive salad to make a truly delicious sandwich.

Crab, oyster & shrimp gumbo served over chicken & andouille jambalaya.

I love the color of this crab

gumbo

. You know it's a proper gumbo when you've got a roux this dark!

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Almond Macaroons

makes 32-34 cookies

Ingredients

2 1/2 cups raw almonds

2 egg whites

1/3 cup granulated sugar, plus 2 tablespoons

2 teaspoons vanilla extract

1/2 teaspoon kosher salt, plus 1/4 teaspoon

1/2 cup slivered almonds

1/4 cup powdered sugar

Directions

Adjust oven rack to the middle position. Preheat oven to 350 F. Place raw almonds on sheet pan. Toast for 10 minutes, until fragrant. Cool slightly (around 5 minutes). Add almonds to a food processor. Process for approximately 15 minutes, total. After 2-3 minutes add 1/4 teaspoon salt, and 2 tablespoons of sugar. Continue to process. Scrape down sides periodically. After approximately 15 minutes, almonds will become smooth and have the consistency of almond butter.

Set aside the almond butter to cool slightly. Meanwhile add slivered almonds to a sheet pan and toast for 7-10 minutes until golden brown and fragrant. Set aside. In a medium bowl, add the egg whites, 1/3 cup of sugar, 1/2 teaspoon kosher salt, and vanilla. Whisk together until frothy. Add the almond butter until combined. Refrigerate mixture for 15 minutes, then add the cooled slivered almonds.

Scoop a tablespoon of the dough, roll into a ball, place on sheet pan, and make a small thumbprint into each cookie. Repeat process. Bake cookies for 9 minutes, rotating the sheet pan halfway through. I only cook one sheet pan at a time, I find they cook more evenly that way.

Cool for 5 minutes, then dust with powdered sugar. Cookies keep at room temperature for up to a week.

NOLA Eats

Hot Crab and Artichoke Dip

Ingredients

Directions

Almond Macaroons Redux

Almond Macaroons

Ingredients

Directions